It is made from pork shoulder meat finely minced, about 4 parts meat to 1 part of fat. The meat is seasoned with salt and pepper. Nitrates and ascorbic acid are added as well.
The mixture is packed into a cow’s intestine casing. The sausages are then let dry in a warm, humid room for 8 days, then aged in cellars for 4 to 5 months (depending on size.)
After this, it is ready to be sold on.
The final product weight is between 2 1/2 and 3 1/3 pounds (1 and 1 1/2 kilos.)
Mortadella trequandina. Retrieved November 2006 from http://www.ilmaiale.it/prodotti/toscana/toscana_04.htm